Salted and smoked duck:
Plunge a duck in boiling water with 5% salt for five minutes.
Dry in fridge with the stock and slices of onion and orange in the cavity overnight.
Barbecue in charcoal webber with ½ cup wet wood chips with the lid on.
Serving with Peking or orange sauce.
Original recipe.
Phot www.duckduckgo.com
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